Bharli Vangi Recipe - Maharashtrian Style Stuffed Brinjals
A vegetarian Maharashtrian Recipes recipe with brinjal (baingan / eggplant) - small, tablespoons sunflower oil, cumin seeds (jeera). Ready in 40 min, serves 4.
Curated bySachin Deshmukh🇮🇳
- 1
To begin making the Bharli Vangi Recipe, rinse Brinjals well using water 3 to 4 times and wipe them dry
brinjal (baingan / eggplant) - small(8) - 2
Slit them vertically into 4 parts, running the knife from top to bottom until the stem, without cutting the stem
green chillies - slit vertically(4) - 3
Sprinkle some salt inside the slits of each eggplant and keep them aside for about 10 minutes
green chillies - slit vertically(4)salt - to taste - 4
Grind together the ingredients mentioned under ‘stuffing’ including raw peanuts, tomato, garlic, ginger, jaggery, red chilli powder, turmeric powder
garam masala powder(1 tablespoon)raw peanuts (moongphali) - roasted and peeled(1/2 cup)tomato(1)cloves garlic(4)inch ginger(1)jaggery - marble size ballred chilli powder(1 teaspoon)turmeric powder (haldi)(1/2 teaspoon) - 5
Use very less water
- 6
Add a tablespoon of garam masala and mix
garam masala powder(1 tablespoon) - 7
The stuffing should be thick
- 8
In a saucepan kept on medium heat, add oil
- 9
Once the oil is nice and very hot, add mustard seeds, cumin seeds, curry leaves and slit green chilies
cumin seeds (jeera)(1 teaspoon)mustard seeds(1 teaspoon)curry leaves(8)green chillies - slit vertically(4)coriander (dhania) leaves - chopped (optional)(2 tablespoon) - 10
Cover and let the seeds crackle
cumin seeds (jeera)(1 teaspoon)mustard seeds(1 teaspoon) - 11
Once the crackling stops, add chopped onions and fry till the onions are nicely browned
onion - finely chopped(1)coriander (dhania) leaves - chopped (optional)(2 tablespoon) - 12
Now the tempering is ready
- 13
Stuff in each eggplant with the prepared stuffing
- 14
Use about 2 tablespoons in each
tablespoons sunflower oil(4) - 15
Gently place the stuffed eggplants over the tempering
- 16
Add some water and keep the heat on low
- 17
Cover and cook for about 15 minutes
- 18
After 15 minutes, turn them over and cook on the other side
- 19
Check if there is some water
- 20
If it looks too dry, you might get burnt taste, so add little more water and continue cooking for another 15 minutes or until they all are nicely blackened
salt - to taste - 21
Remove from heat and serve hot
- 22
Serve Bharli Vangi along with Panchmel Dal, Boondi Raita and Phulkas for a weekday lunch or dinner
Nutrition Facts
Per serving
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Bharli Vangi Recipe - Maharashtrian Style Stuffed Brinjals
A vegetarian Maharashtrian Recipes recipe with brinjal (baingan / eggplant) - small, tablespoons sunflower oil, cumin seeds (jeera). Ready in 40 min, serves 4.
Curated bySachin Deshmukh🇮🇳
Directions
22 steps- 1
To begin making the Bharli Vangi Recipe, rinse Brinjals well using water 3 to 4 times and wipe them dry
brinjal (baingan / eggplant) - small(8) - 2
Slit them vertically into 4 parts, running the knife from top to bottom until the stem, without cutting the stem
green chillies - slit vertically(4) - 3
Sprinkle some salt inside the slits of each eggplant and keep them aside for about 10 minutes
green chillies - slit vertically(4)salt - to taste - 4
Grind together the ingredients mentioned under ‘stuffing’ including raw peanuts, tomato, garlic, ginger, jaggery, red chilli powder, turmeric powder
garam masala powder(1 tablespoon)raw peanuts (moongphali) - roasted and peeled(1/2 cup)tomato(1)cloves garlic(4)inch ginger(1)jaggery - marble size ballred chilli powder(1 teaspoon)turmeric powder (haldi)(1/2 teaspoon) - 5
Use very less water
- 6
Add a tablespoon of garam masala and mix
garam masala powder(1 tablespoon) - 7
The stuffing should be thick
- 8
In a saucepan kept on medium heat, add oil
- 9
Once the oil is nice and very hot, add mustard seeds, cumin seeds, curry leaves and slit green chilies
cumin seeds (jeera)(1 teaspoon)mustard seeds(1 teaspoon)curry leaves(8)green chillies - slit vertically(4)coriander (dhania) leaves - chopped (optional)(2 tablespoon) - 10
Cover and let the seeds crackle
cumin seeds (jeera)(1 teaspoon)mustard seeds(1 teaspoon) - 11
Once the crackling stops, add chopped onions and fry till the onions are nicely browned
onion - finely chopped(1)coriander (dhania) leaves - chopped (optional)(2 tablespoon) - 12
Now the tempering is ready
- 13
Stuff in each eggplant with the prepared stuffing
- 14
Use about 2 tablespoons in each
tablespoons sunflower oil(4) - 15
Gently place the stuffed eggplants over the tempering
- 16
Add some water and keep the heat on low
- 17
Cover and cook for about 15 minutes
- 18
After 15 minutes, turn them over and cook on the other side
- 19
Check if there is some water
- 20
If it looks too dry, you might get burnt taste, so add little more water and continue cooking for another 15 minutes or until they all are nicely blackened
salt - to taste - 21
Remove from heat and serve hot
- 22
Serve Bharli Vangi along with Panchmel Dal, Boondi Raita and Phulkas for a weekday lunch or dinner
About this recipe
A vegetarian Maharashtrian Recipes recipe with brinjal (baingan / eggplant) - small, tablespoons sunflower oil, cumin seeds (jeera). Ready in 40 min, serves 4.
Nutrition Facts
Per serving (4 servings)
Rate this recipe
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